This is a recipe I've made (and loved) before, but I had to post again because it was even more mind-blowing this time with three small changes. I don't like to make many alterations to Thomas Keller's recipes, because he's pretty much always right... but I feel like my leeks turned out better (and infinitely easier) by switching up the technique a little. The recipe for this amazing dish is here, and I highly recommend trying it out next time you get your hands on some beautiful salmon...
